Carrot soup with chilli coriander pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-6
Skip to ingredients
Showing items 1 to 3 of 6
- 5 tbsp olive oil
- 2 onionsfinely chopped
- 3 large garlic clovescrushed
- thumb-sized piece gingergrated
- 4 tbsp mild curry powder
- 900g carrotssliced
- 1.7l hot vegetable stock
- large bunch corianderchopped
- 30g pine nutstoasted
- 1 small red chillideseeded and finely chopped
- 40g parmesanor vegetarian alternative, finely grated
- 1 lemonzested
- crème fraîcheand crusty bread, to serve (optional)
Nutrition: Per serving (6)
- kcal258low
- fat16g
- saturates3g
- carbs17g
- sugars14g
- fibre10g
- protein6g
- salt0.2g
Method
step 1
Heat 2 tbsp oil in a saucepan, add the onion and fry for 7 mins. Add 2 of the garlic cloves, the ginger and curry powder and cook for 1 min more. Stir through the carrots and stock and cook, covered, for 15-20 mins or until the carrots are soft.
step 2
Remove from the heat and blitz with a hand blender until completely smooth. Season to taste and leave on a very low heat.
step 3
Tip the remaining 3 tbsp oil into a small food processor along with the coriander, remaining garlic, pine nuts and chilli. Whizz until smooth, then tip into a bowl and stir in the parmesan and lemon zest. If it’s too thick, loosen with 1 tbsp water.
step 4
Ladle the soup into bowls and top with the pesto. Add a spoonful of crème fraîche and serve with bread, if you like.
